It is high time for a guest recipe! I have been following the Healing Tomato blog for a couple months now and have been fascinated by all of her recipes. It is a vegetarian blog but it would be very easy to turn her recipes vegan either by omission or vegan substitutions. When she posted this recipe for beet hummus, I just knew we were meant to be friends. I LOVE BEETS! I grew up on beets. My mom fed me beets like candy and I developed a taste for healthy vegetables. She used to put beets on cottage cheese and it was one of the best meals in the whole world. I have been meaning to look up some vegan cottage cheese to bring this memory back to me in vegan form. Anyway, back to the Healing Tomato. I do not even know her name but she is fabulous and the blog is a great read! Check her blog for the recipe for beet hummus! She is on Google+ as well. I will be making this as soon as I get a free moment. Working two jobs and being a full time student is very difficult, especially when trying to move across town during the middle of mid-term week! All this work will pay off in the long run. Who knows? Maybe this blog will transform from the Impoverished Vegan to the Almost-Above-Poverty-Line Vegan! Just one step closer to being the Rich Bitch Vegan that I have been dreaming of becoming.
Wednesday, February 26, 2014
Wednesday, February 12, 2014
I get a lot of my love for cooking from my mother. She was always creating tasty and exciting ways to get me to eat vegetables; she would sneak shredded zucchini and squash into spaghetti sauce. Almost every Friday she would cook up here spaghetti in a huge batch and it would last the whole week! It was usually served with carrot sticks with ranch dip and garlic toast. We would eat it for breakfast, lunch, and dinner! Her spaghetti is one of my absolute favorite meals even to this day! I had always associated tomato sauce with spaghetti and spaghetti with tomato sauce. That is how it was. That was spaghetti. I recently was referred to a recipe that claimed to be the traditional way spaghetti was prepared, except it did not use a tomato base for the sauce! Furthermore, there was not even really a sauce on it! It turned out to be extremely satisfying and light! If you need to avoid tomatoes or have frequent heart burn, try this type of spaghetti!
- 1 serving pasta ($0.45)
- 1 tbsp. minced garlic ($0.15)
- 2 tbsp. olive oil ($0.15)
- 2 tbsp. chopped parsley ($0.07)
- ½ tbsp. red pepper flakes ($0.09)
- 1 tbsp. fresh lemon juice ($0.04)
Cook the pasta according to the directions on the box. Drain and set aside. Heat the oil on medium heat and throw in the garlic once it has warmed. Sauté for one minute and throw in the pasta. Keep sautéing, stirring constantly and add the chopped parsley, red pepper flakes, and lemon juice. After 2 minutes remove from heat. You are done. That is it. Simple, savory spaghetti in less than 15 minutes! I cooked some mushrooms and asparagus in some garlic and oil for a side dish. For the salad, I used spinach, black olives, red onions, and balsamic vinaigrette. Any pasta dish can be cheezed up with Go Veggie! vegan grated parmesan cheese! Enjoy!
Friday, January 31, 2014
FAIR WARNING! This recipe is not necessarily for the Impoverished Vegan, as it is relatively expensive. As of late, and in an attempt to recreate the traditional meals of a specific culture, I hereby submit a recipe that would not normally be vegan. This is a blog post attempting to recreate a meat-filled dish without the meat. It will be 100% vegan. As a traditional Chinese dumpling, I had never consumed Shu Mai or Siu Mai, even as an omnivore. These pork, chicken, or seafood dumplings are served for the Chinese New Year on January 31. Yes, I have had Crab Rangoon or Crab Wontons, as has every civilised human in the modern world. When I joined the exclusive community known as foodies+ on Google+, I had NO idea they were definitely a force to be reckoned with. They are a super active community that supports and encourages new recipes and ideas! JUST MY NICHE! Be sure to check out the page and plus one them! I fit in very well there and am very proud to announce my first commissioned piece as a member of foodies+! Introducing, VEGAN ShuMai Chicken and Prawn Dumplings!
- 2 cups chicken (meatless grill strips) ($3.99)
- 1 cup shiitake mushrooms ($1.99)
- 2 tbsp. shrimp seasoning ($0.21)
- 2 cups no-chicken broth ($0.35)
- 2 tbsp. woodear mushrooms ($1.00)
- ½ tbsp. fresh shredded ginger ($0.17)
- 1 tbsp. scallion root (white part) ($0.12)
- 1 carrot, finely peeled ($0.10)
- ⅛ tbsp. sesame oil ($0.01)
- 3 dashes white pepper ($0.01)
- ½ tbsp. corn starch ($0.02)
- 2 dashes salt ($0.01)
- peas for garnish ($0.05)
- vegan wonton wrappers ($3.50)
- hoisin garlic sauce ($1.50)
At first, I tried to make my own wonton wrap because it was difficult to find a vegan version without egg. It failed. It was exceedingly dry and fell apart extremely easily. I eventually stumbled upon a wrap that just so happen to not contain egg! It was slightly smaller than a wonton wrap but that was fine with me.
For the shrimp, I used shiitake mushrooms marinated in no-chicken broth and shrimp seasoning; the chewiness of the mushrooms imitates actual shrimp. For the mushrooms, I had to rehydrate dried woodear mushrooms by soaking them in no-chicken broth and I added some shrimp seasoning to these mushrooms as well. Simple Truth makes a wonderful frozen chicken breast imitation. Strain the mushrooms after about an hour. Thaw the frozen chicken breast strips. Place them in a food processor with the mushrooms, ¼ cup no-chicken broth, ginger, scallion root, carrots, sesame oil, white pepper, corn starch, and salt. Puree until finely chopped or desired consistency. Heat the leftover marinate from the mushrooms in a pan on medium until it starts to bubble. Place 1 tablespoon of the mixture in the center of a wonton wrapper and wrap up tightly. Make a few and place them in the pot a few at a time. Steam for at least 5 minutes. Garnish with the peas, a few sliced carrots, and hoisin garlic sauce!
As healthy as I try to eat, I still love fried food! I had an urge to throw these dumplings in some hot oil and fry them up! It was a success! I turned the traditional dumpling into an Americanized treat! Eastern tradition meets Western gluttony with these fried Shu Mai. I actually went a step further and topped them with my vegan cheese sauce too. Enjoy!
|See? They even somewhat look like prawns... haha|
|This broth has a wonderful, deep flavor, without the meat!|
The woodear mushrooms have a captivating suble taste.
|Soak for about one hour and they will absorb the liquid and rehydrate|
|Soak these for one hour as well and they absorb that shrimpy sea flavor|
|My ginger was a little old so the skin was tough to peel off but|
there is nothing like fresh ginger to kick start any recipe
|Beautiful, natural vegetables|
|Pulse, pulse, scrape down the sides, pulse, pulse|
|Looks like chicken, tastes like chicken, does not contain chicken!|
|Be careful not to overfill the dumplings or they will fall apart|
|WITH VEGAN CHEESE!|
Happy Year of the Horse! May it be filled with good fortune and good eats. Cruelty free eats that will reduce your cholesterol to zero, I may add. Even if you still consume meat and dairy, try this recipe out and you will fall in love with vegan food!
Monday, January 27, 2014
I was waiting to write this recipe until I had posted the Mac & Cheeze blog because it uses the same cheese sauce. This is seriously one of the best casseroles I have ever consumed! And I made up the crazy recipe on accident! After Thanksgiving, I had a bunch of stuffing leftover and did not want it to spoil. I also happen to have leftover Mac & Cheeze. It was a divine intervention! I thought, "Why not combine two of my most favorite things into a casserole!" And perfection was born. I do not want to know how many calories are in it; being vegan, it does not really matter! Make this cheesy casserole the next time you need to warm up!
1 unit Mac & Cheeze - recipe here ($4.03)
1 box vegan stuffing ($0.99)
1 jar french fried onions ($0.75)
Make the Mac & Cheeze according to the recipe. Prepare the stuffing according to the directions on the package. Place a layer of the stuffing on the bottom of a casserole dish. Put a layer of Mac & Cheeze on the stuffing. Add another layer of stuffing and the last of the Mac & Cheeze. Top with the fried onions and bake for 20 minutes on 350°F. Crunch and munch and then relish the deliciousness of cheesy stuffing casserole!
|For the stuffing, I melted vegan butter in some water|
|Once boiling, I removed it from heat and covered for 5 minutes|
|The stuffing is made!|
|Herbes de Provence makes for a delightfully tasty stuffing|
|Cheesy goodness! The excess sauce drips down|
and saturates the stuffing in cheeeeeeese!
|For added texture, add a layer of fried onions in between|
each layer of stuffing and cheese
|ALL THE CARBS but it is so delicious and so vegan|
that you do not have to feel any guilt at all!
Monday, January 20, 2014
Mmm*Mac & Cheese! Everybody loves it. It seems everyone I talk to says, "Yeah, I could not be a vegan because I would miss cheese too much!" Let me be the first to say I thought the same thing! I loved eating cheese. I had cheese with every meal. Cheese was a meal. Mac & Cheese was my favorite meal to eat when it was cold outside. My mother would always make me homemade cheese sauce over spaghetti noodles. I would request it every morning and it was my absolute favorite breakfast. Vegan cheese recipes can be super simple simulations of ooey-gooey cheese.
- 3/4 cup raw cashews (soaked) ($0.95)
- 2 tsp. olive oil ($0.01)
- 1 onion, diced ($0.18)
- 2 cloves garlic, minced ($0.38)
- 2 cups vegetable broth ($0.65)
- 1 1/2 tbsp. corn starch ($0.05)
- 1 1/2 tbsp. nutritional yeast ($0.18)
- 1 roasted red pepper ($0.45)
- 1 tbsp. tomato paste ($0.12)
- 1 tsp. salt ($0.01)
- 1 tsp. ground mustard ($0.03)
- 1/2 tsp. turmeric ($0.03)
- 1 box of pasta ($0.99)
Cook the pasta according to the directions on the package. Sauté the onions in olive oil until they become translucent. It should not take more than 5 minutes. Add the garlic and sauté 30 seconds. You do not want to overcook the garlic and lose the flavor. Add this mixture to a blender or food processor. Add the drained cashews, vegetable broth, corn starch, nutritional yeast, red pepper, tomato paste, salt, ground mustard, and turmeric. Blend until smooth. Smoothness is important. If you have read my previous blogs involving cashews, you will understand that it is very important to have a smooth sauce. The texture is gritty, rough, and crunchy. Transfer the sauce to the pan used to sauté the onions. Heat on medium-low for 10 minutes or until it starts to thicken. Once thick, add the pasta until the whole mixture is warmed through. SERVE and MUNCH!
|Sautéing the garlic for only 30 seconds will keep the flavor|
of the garlic at the optimal level
|At first it was weird to add hot onions and garlic to a blender|
but the flavors of these are key to creating a cheezy flavor
|The sauce will slowly thicken. KEEP STIRRING!|
The first time I made this, I slightly burned the bottom
of the cheese sauce; it burns very easily so keep stirring
|I used Lumaconi pasta instead of shell pasta or macaroni|
because they look way cooler and they were
significantly less expensive at Aldi
|There you have it. Delicious mac and cheese!|
Since it has been so long since I have had actual dairy cheese, the vegan mind will almost forget what actual cheese tastes like and this faux cheese will totally satisfy all of your cheese cravings! I will challenge any cheese-eater to try this cheese sauce and tell me that it does not imitate mac and cheese extremely closely. I am still working on a few more cheese blogs so get hype! I hope to publish them very soon! For now, enjoy this delightful take on the American staple using cashews instead of dairy!
This is a modification of Isa Chandra's Pizza Mac & Cheese recipe from Post Punk Kitchen. I love her work and she is the most exceptional vegan chef! Check out her blog at the Post Punk Kitchen!
Saturday, January 4, 2014
Even though holidays are officially over, the holiday spirit does not have to be! Celebrate the New Year with Wassail, a traditional hot mulled cider drank during the holidays to ensure a good harvest and promote happiness. Read more about it later. Here is a great Wassail recipe:
- 8 cinnamon sticks
- 14 whole cloves
- 2 quarts apple cider
- 2 cups orange juice
- 1 cup pineapple juice
- dash of cinnamon powder
- dash of nutmeg powder
In a large pot, combine all ingredients and bring to a boil. Reduce heat to medium low and continue to simmer for at least one hour, depending on how flavorful you want it. Keeping the wassail simmering will intensify the cinnamon and clove in the drink.
Enjoy this wonderfully wintery, warm wassail!
Did you know?
Ever heard the holiday song, "Here we come a-wassailing"? If not, familiarize yourself with the culture of olde England and click here. Traditionally, there were two types of wassailing. The first, House-Visiting wassail, was a group of carolers traveling door to door singing songs of joy and prosperity. The second, Orchard-Visiting wassail, was a group of people visiting orchards to recite incantations and sing to the trees for a good harvest season. Wassail was consumed during both events. Some examples of songs they would sing are:
"Wassaile the trees, that they may beare / You many a Plum and many a Peare: / For more or lesse fruits they will bring, / As you do give them Wassailing.”
“Here's to thee, old apple tree, That blooms well, bears well. Hats full, caps full, Three bushel bags full, An' all under one tree. Hurrah! Hurrah!”
"Apple tree, apple tree, we all come to wassail thee, Bear this year and next year to bloom and to blow, Hat fulls, cap fulls, three cornered sack fills, Hip, Hip, Hip, hurrah, Holler biys, holler hurrah."
May this New Year bring success and happiness!
Friday, January 3, 2014
Happy New Year! As is tradition, black-eyed peas are served to bring good fortune, prosperity, and all those nice things we like say we are going to resolve to do but never make it through the whole year. Pork products are usually used to garnish or marinate, but seeing as this is a vegan blog, I thought it best to refrain from the meat and meat substitutes. Try this awesome hummus made from black eyed peas instead of chick peas!
- 3 cups cooked black-eyed peas ($0.46)
- 4 tsp. minced garlic ($0.32)
- 6 tbsp. fresh squeezed lemon juice ($0.12)
- 2 tsp. salt
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 4 tbsp. tahini ($0.95)
Soak the black-eyed peas for at least 6 hours, or overnight. Drain and place them in a large sauce pot filled with water. Bring to a boil. Reduce heat to medium low and simmer for 90 minutes. Drain them thoroughly. Add them to a blender or food processor. Add the garlic, lemon juice, salt, olive oil, garlic powder, onion powder, and tahini and blend until very smooth. Once it is smooth, blend it again until it is very, very smooth. The hummus should be very smooth. Place in a serving bowl and garnish paprika and a drizzle of olive oil. You can use canned black-eyed peas for quicker preparation. I made a salad to go with the hummus. Baby spinach leaves, diced yellow peppers, and chunks of Daiya havarti cheese with an aged balsamic vinaigrette dressing.
|Save the water from draining the beans|
It can be used as a broth or a base for a soup or stew!
It contains some leftover nutrition from boiling the beans
|I got new adjustable measuring spoons for christmas!|
They are a great, space saving tool for my tiny 500 sq-ft apartment
|An easy way to prevent lemon seeds from getting into your food|
is to slice a lemon and hold it up to the light
You can use a knife to poke the seeds out
|Tahini is the heart behind hummus|
It gives it the creamy texture and smooth flavor
It also combines nicely with other flavors like garlic
|Blend all ingredients until very smooth|
THE HUMMUS SHOULD BE SMOOTH
|The olive oil will keep the top from getting too dry and crusty|
|The sweetness of the yellow peppers contrasts nicely|
with the tartness of the vinaigrette and sharpness of the havarti cheese
I hope the New Year is filled with joy and success and plenty of great vegan meals!